A Meatsmith Harvest

Topics Discussed Introduction and Announcements: Podcast year 2 commences. Film production beginning this summer... To that end, WE'RE HIRING!  Please see links below if you or someone you trust is interested in a Content and Media position with us. Ramping up podcast production to 1/ week soon! We're developing new branches of our online education...Support us in two ways: Patreon support will help us expand: https://www.patreon.com/meatsmith. We really, really, mean it this time; we want you to join our team and mission. Membership is open!! Join us.  A full year of content is there.  Registration is open through mid-August. Harvest Journal Film sample below... Upcoming fall classes here on Vashon and in Minnesota. Content: How we entered the world of barbecue. 16:30 The whole point of fire-roasting whole animals: 26:20 Four rules: No thermometer, no deadline, LOW AND SLOW, & look for meat falling off the bone. How Lauren makes her flatbread: 48:00 Making a sauce: 56:56 So what's the recipe for cooking a whole carcass?: 1:00:40 Wood selection and characteristics: 1:13:25 Further Resources: 1:22:05 Links for Episode 13 -Content and Media Director Job Description: https://farmsteadmeatsmith.com/wp-content/uploads/2018/07/Content-and-Media-Director-Job-Description3.pdf -Application: https://farmsteadmeatsmith.com/wp-content/uploads/2018/07/ContentMediaDirectorApplication2.pdf -Sample Harvest Journal film from our membership: https://vimeo.com/279943777 -Spit roasting apparatus source: https://www.heritagebackyard.com -Our first whole animal spit roast: https://vimeo.com/23298413 -Tartine Bread book for flat bread: https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413/ref=sr_1_1_sspa?ie=UTF8&qid=1532633436&sr=8-1-spons&keywords=tartine+bread&psc=1 -Seven Fires book: https://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545/ref=sr_1_1?s=books&ie=UTF8&qid=1532633475&sr=1-1&keywords=seven+fires -http://www.americanmeatsmith.com -Todo Sobre el Asado: https://www.imdb.com/title/tt6079360/

In this episode, we chat about Gregorian chant; what it is, how it's different from modern music, and how it impacts our lives.    Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith. Come to our 3-Day Family Pig Harvest class this November and December and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are November 16th-18th, November 30th - December 2nd, and December 14th-16th. To keep the hands-on experience undiluted, classes are limited to just eight students. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/the-family-pig/ Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films, Brandon's Harvest Journal, and our community FaceBook group. 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the promo code 60daytrial at checkout. Sign up for Meatsmith Membership at FarmsteadMeatsmith.com/product/membership/.   Timestamps/Topics for Episode 88: 0:00 What is Gregorian chant? 12:00 How Gregorian chant is different from modern music 15:06 You will understand even though it's in Latin 22:48 A different way of singing 32:21 Beauty orders the appetites  39:48 Chant appeals to the intellect 44:00 Definition of Beauty 51:34 How chant impacts our lives  1:05:17 Chant in our home 1:11:10 Sound of Music's influence     Links for Episode 88: Good Music, Sacred Music, and Silence: Three Gifts of God for Liturgy and for Life by Peter Kwasniewski https://www.goodreads.com/book/show/123001541-good-music-sacred-music-and-silence?ac=1&from_search=true&qid=hVhG76GNXj&rank=1 Dies Irae - Gregorian Chant https://www.youtube.com/watch?v=2OBB5-bP6qs&t=2s The Monks of Norcia https://www.youtube.com/watch?v=E0qVBhp_wJM Our Lady of Guadalupe Seminary - Requiem album https://www.youtube.com/watch?v=iQUVO_gHh6M Monastic Choir Of Our Lady Of Clear Creek Abbey https://www.youtube.com/watch?v=7IseSwHhmLE&list=OLAK5uy_nA_69LfiHPMUAJOt6lOkb-VbTlmnvp_dg Nicholas Lemme - St. John Passion  https://www.youtube.com/watch?v=9gV9LHxkr78 FSSP Requiem Mass https://www.youtube.com/watch?v=K3RgzZwlpFA&t=667s Lecture with the definition of Beauty by Fr. Chad Ripperger https://www.youtube.com/watch?v=tDSsFn-JaXY&t=996s Timothy Flanders - The Meaning of Catholic https://www.youtube.com/@TheMeaningofCatholic/featured AND The Logos of Music article https://meaningofcatholic.com/2021/10/01/the-logos-of-music/ The Angelous we chant at home https://www.youtube.com/watch?v=fnfc3RN-BAw Our Lady of Guadalupe Seminary - Learn chant http://www.fsspolgs.org/learn-chant/solfege-introduction/ Sound of Music - Do Re Mi https://www.youtube.com/watch?v=drnBMAEA3AM Gregorian Chant Academy - https://www.gregorianchantacademy.com/

In this episode, we chat about the Assumption, our current virtue building, guilds & slaughterhouses of old, how our classes can get you off industrial meat, the meaning of culling, and rotational grazing on our farm. Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith. Come to our 3-Day Family Pig Harvest class this November and December and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are November 16th-18th, November 30th - December 2nd, and December 14th-16th. Tickets are $1,530 per person, with a limited capacity of just eight students to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/the-family-pig/ Our 3-Day Lamb Harvest class is SOLD OUT.  Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the promo code 60daytrial at checkout. Sign up for Meatsmith Membership at FarmsteadMeatsmith.com/product/membership/. Timestamps/Topics for Episode 87: 0:00 Intro & Assumption tide 5:47 Our current virtue building 9:00 Guilds & slaughterhouses of old 15:08 Our classes get you off industrial meat 26:20 The meaning of 'to cull' 31:46 The Slaughterman's Creed 42:04 There is waste in life 47:12 Rotational grazing on our farm   Links for Episode 87: Slaughterman's Creed from Haslingden Old And New, Blog - Thursday, 23 January 2014 by Bryan Yorke:  'Thine is a task of blood, Discharge thy task with mercy, Let thy victim feel no pain, May sudden blow mean death, Such death that thou thyself would ask.' Greg Judy - Rotational grazing https://www.youtube.com/@gregjudyregenerativerancher https://greenpasturesfarm.net   Thank you, Patrons! Ellen Bloomfield, Monica Allen, Lisa Treat, Chris Sugg, Nan Wilson, Will Eichler, Tim Jones, Dennis M Carlson, Matthew Klimczak, Don Lang, Larry Kapigian, Nate Crown, Tim Colton, Jeremy Wood, Alana Quevedo, Dekota Donnell, Philip Durso, Warren Lund, Mujahid Abdallah, Dohrman Farm, Ps42, Danielle, Alan Fortini-Campbell, Meghan Hickman, Maria Become a Patron by going to Patreon.com/meatsmith.

In this episode, we chat with Ross McKnight of Backwater Foie Gras about the practical element of gavage, why gavage isn't force-feeding, breed of duck, feed used, legally selling farm products, prose, and poetry.  Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith. Our 3-Day Lamb Harvest course is back! We haven't taught this class for five years and are so happy to be able to offer it again, November 17-19th, at our new homestead just outside of Tulsa, Oklahoma. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to skinning to butchery to cookery, the experience gained at our Lamb class is unparalleled. And all instruction is entirely translatable to any other ruminant harvesting, including goats, deer, elk, beef, etc. Find all the details at FarmsteadMeatsmith.com/product/3-day-complete-lamb-harvest-course/. Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the Newsletter Special option on our sign-up page ad apply the promo code 60daytrial at checkout. Sign-up for Meatsmith Membership at FarmsteadMeatsmith.com/product/membership/. Topics: The practical element of gavage, 1:02 Gavage is a natural form of agriculture, 13:55                  Muscovy or mallard, 10:40 & 15:05 How much to feed them, 16:00 It's not force-feeding, 17:42 Using whole corn, 21:04 Write this down and frame it for your kitchen, 22:23 Why foie gras?, 43:03 Age of the muscovies, 29:12 Using milk, 32:49 Pre--gavage treatment, 34:42 Meatsmith & Backwater Foie Gras should offer classes together, 45:15 A PMA (Private Membership Association) as an alternative to selling retail, 46:56 Millers Organic Farm as a PMA example, 54:36 The power of bureaucracy, 57:21 A PMA in every state, 1:04:00 Food safety regulations are written for industrial-scale, not small farms, 1:06:00 Food prices at farmers market, 1:07:52 Culinary ignorance, 1:12:36 You can make a living farming, 1:17:28 Swimming with the current that is the natural order, 1:20:39 Links for Episode 77: Find Ross McKnight and Backwater Foie Gras on Facebook, Instagram, and BackwaterFoieGras.com. Miller's Organic Farm https://www.millersorganicfarm.com Charles A. Coulombe https://www.goodreads.com/author/show/150.Charles_A_Coulombe?from_search=true&from_srp=true The Lord of the Rings by J.R.R. Tolkien https://www.goodreads.com/book/show/33.The_Lord_of_the_Rings?from_search=true&from_srp=true&qid=dgxaP9fdp2&rank=2

In this episode, Brandon talks with Daniel Firth Griffith of the Robinia Institute in The Conversationalist Webinar Series. The topics discussed range from descaling agriculture to Aristotle.  Introduction and Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. By becoming a patron, you will help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at https://www.patreon.com/meatsmith. Family Pig classes are happening in the Fall on Sept 29th-Oct 1st, Oct 13-15th, and October 27-29th. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to butchery to cookery, the experience gained at Family Pig is unparalleled. Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the Newsletter Special option on our sign-up page ad apply the promo code 60daytrial at checkout. Show Notes: Our move to Oklahoma, 1:39 Intro to The Conversationalist Webinar Series, 7:07                  Pursuing a philosophical goal, 12:09 Regionally specific habits, 23:17           The PNW has no ham curing traditions, 25:56 Descaling agriculture, 29:55           The high demand for butchery in every state, 38:10           Transparency of slaughter, 43:10 What does it mean to be a good slaughterman, 47:18 Liberating the harvest, 55:23 Descaling all the way back to the family farm, 57:07           Carry all the responsibility yourself vs. dependence, 1:00:00 Where can people learn more about harvesting livestock, 1:03:18 Yearn for tradition in building, etc, 1:06:28 Forming dependence, 1:15:08   Links for Episode 69: Robinia Institute - The Conversationalist webinar series                    https://robiniainstitute.com/the-conversationalist-webinar-series/ Wendell Berry quote from Nature as Measure  https://www.goodreads.com/book/show/9809187-nature-as-measure “An agriculture using nature…as its measure would approach the world in the manner of a conversationalist. It would not impose its vision and its demands upon a world that it conceives of as a stockpile of raw materials. …Now we must think of marriage.” Rene Descartes  https://en.wikipedia.org/wiki/Ren%C3%A9_Descartes Aristotle https://www.goodreads.com/book/show/9438.The_Basic_Works_of_Aristotle Democracy in America by Alexis de Tocqueville https://www.goodreads.com/book/show/16619.Democracy_in_America

In this episode, Brandon and Lauren talk about culture, the medieval village, the virtues of the intellect, science and First Principles, and the intelligence of farmers.  Introduction and Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, in both filming and editing. By becoming a patron, you'll help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at https://www.patreon.com/meatsmith. Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Promo code: "60daytrial." Use it along with the Newsletter Special option to sign up. Part 2 Show Notes: Choosing Oklahoma, 1:00 The moving process and Clear Creek Abby, 11:32                  Virtues of the intellect, 12:53 Curing recipes and the intelligence of farmers, 23:38 We've loved living in the PNW, 41:28 Raising more diverse livestock, 42:40 Links for Episode 66: Timothy Flanders                    https://onepeterfive.com/author/tflanders/ Gilbert Keith Chesterton - The democracy of the dead https://www.chesterton.org/about/ Our Lady of Clear Creek Abby                   https://clearcreekmonks.org The Priestly Fraternity of St Peter                                https://fssp.com

In these episodes, Brandon and Lauren talk about their decision to move to Tulsa, Oklahoma. From practical things like needing more room in the home and on the farm to the spiritual necessity of being closer to the Mass.  Introduction and Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, in both filming and editing. By becoming a patron, you'll help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at https://www.patreon.com/meatsmith. Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Promo code: "60daytrial." Use it along with the Newsletter Special option to sign up. Part 1 Show Notes: Charcuterie prayer and intro, 1:10 Thee classes in November, 2:05 2-Day Family Lamb class November 5-6th in Husum, Washington 1-Day Hog Harvest class November 20th at New Woodlands Farm near Russellville, AR 1-Day Beef Butchery Workshop November 27th, hosted by the Robina Institute in Nelson County, Virginia Family Pig classes in Tulsa, Oklahoma, 7:46 Bigger butcher shop/new limitations, 9:06 Brandon's interests, 13:56 Our new place, 15:51 Eighth baby on the way, 20:08 Our beef needs, 24:00 What's prompting our move, 28:18 Wanting to be closer to the Mass, 32:49 Risk tolerance, 43:07 Washington State's freedom vs. risk, 47:10 Part 2 Show Notes: Coming soon Links for Episode 67: Robina Institute is hosting our Beef Butchery Workshop in Nelson County, Virginia on November 27th - https://robiniainstitute.com/complete-heritage-beef-harvest-and-butchering-workshop/ Fall Make Do Farmstead is hosting a 2-Day Family Lamb class in Husum, Washington on November 5-6th - For registration, email or call Nicholas at nicholasclaremccormick@gmail.com, 509.774.7035. You can find him on Instagram at @makedofarmstead. New Woodlands Farm is hosting a 1-Day Hog Harvest near Russellville, Arkansas on November 20th - https://newwoodlandsfarm.com/farmstead-meatsmith-2021/ Dietrich-von-Hildebrand - http://www.hildebrandproject.org/about John Milton quote - https://www.goodreads.com/quotes/917835-but-what-more-oft-in-nations-grown-corrupt-and-by “But what more oft in Nations grown corrupt, And by thir vices brought to servitude, Than to love Bondage more than Liberty, Bondage with ease than strenuous liberty.” Links for Episode 68: Coming soon

In these episodes, Brandon and Lauren discuss Natural Law, what it is, and how it is observable on the farm. In part 2, they continue to illustrate Natural Law with livestock death and how urbanization erases the weight of Natural Law upon us.  Introduction and Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, in both filming and editing. By becoming a patron, you'll help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at https://www.patreon.com/meatsmith. Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Promo code: "60daytrial." Use it along with the Newsletter Special option to sign up. Part 1 Show Notes: Charcuterie prayer, 1:07 Podcast becoming more philosophical, 3.19 Natural Law, 5:41 Natures cues, 6:55 Inviting guests onto the podcast, 10:40 Membership Meatsmith education, 12:20 Summer classes and pork shares, 14:54 Learning Natural Law through raising livestock, 16:12 Emotional reactions to slaughter, 20:03 Definition of Natural Law, 25:19  Pigs are always piggish, 33:22  The Creator and his order, 37:31 Natural Law vs. Naturalism, 39:24 Raising chickens anecdotes, 44:10 Assuming the nature of things is either perceivable or non-existent, 45:30 Part 2 Show Notes: The good in Natural Law, 1:51 Metaphysical assumptions 3:03                Essentialism, 3:03                Teleology, 5:23                Emotional regard, 6:53 Mrs. Beeton anecdote about emperor Charles V, 11:05 Observing Natural Law in every day, 14:46 Pig Hierarchy, 17:38 Ignoring the cues of nature, 26:14 Death isn't part of Natural Law, 27:40              Killing is a brazen act, 28:42 God is at the top of the hierarchy, 29:00 Take death rightly, 32:19 Links for Episode 65: Charcuterie and French Pork Cookery by Jane Grigson https://www.goodreads.com/book/show/575014.Charcuterie_and_French_Pork_Cookery Joel Salatin - http://www.polyfacefarms.com/ Links for Episode 66: Pat Flynn https://www.chroniclesofstrength.com/ Pat Flynn on The Catholic Man Show https://www.youtube.com/watch?v=NBqK_9l7Ykk&t=1189s Mrs. Beeton http://www.mrsbeeton.com Dominican Father Edward Krasevac https://www.youtube.com/watch?v=isO86M5cohM  The Thomistic Institute https://www.youtube.com/watch?v=XjlmnqcJuO8  Fr. Chad Ripperger https://www.youtube.com/watch?v=kz6T-6F4yTk 

In these episodes, Brandon and Lauren discuss Natural Law, what it is, and how it is observable on the farm.  They also share the new direction the podcast is going, pork shares availability, and the last Summer Family Pig Class.  Introduction and Announcements: Last Summer Family Pig class is almost sold out! September 2nd-4th. Membership -- a gift that gives all year long! Dozens of Brandon's videos Forum topics are now categorized for easy browsing! 60-day free trial available! Promo code: "60daytrial" To Harvest a Pig Nicely is available FREE of charge on our YouTube channel! Gain membership to our exclusive Facebook Meatsmith Table group and help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Part 1 Show Notes: Charcuterie prayer, 1:07 Podcast becoming more philosophical, 3.19 Natural Law, 5:41 Natures cues, 6:55 Inviting guests onto the podcast, 10:40 Membership Meatsmith education, 12:20 Summer classes and pork shares, 14:54 Learning Natural Law through raising livestock, 16:12 Emotional reactions to slaughter, 20:03 Definition of Natural Law, 25:19  Pigs are always piggish, 33:22  The Creator and his order, 37:31 Natural Law vs. Naturalism, 39:24 Raising chickens anecdotes, 44:10 Assuming the nature of things is either perceivable or non-existent, 45:30 Part 2 Show Notes: Coming soon! Links for Episode 65: Charcuterie and French Pork Cookery by Jane Grigson https://www.goodreads.com/book/show/575014.Charcuterie_and_French_Pork_Cookery Joel Salatin - http://www.polyfacefarms.com/ Links for Episode 66: Coming soon!  

In these episodes, Brandon and Lauren discuss fasting and how fat compliments it so beautifully. They share their experiences with fasting, how it has enhanced their lives, and some of the meaning behind it. In Part 2, they talk about the challenges of living in an abundant and convenient world. Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith Show notes for Episodes 63 and 64: https://farmsteadmeatsmith.com/episodes-63-64-fasting-fat-and-fasting-with-fat/

In these episodes, Brandon and Lauren discuss fasting and how fat compliments it so beautifully.  They share their experiences with fasting, how it has enhanced their lives, and some of the meaning behind it.  They also suggest ways that fat can be incorporated into one's practice of fasting. In the way of side topics, Brandon shares what he has been up to on the farm; and Brandon and Lauren muse over the unique personality characteristics and culinary delights of geese. Introduction and Announcements: Join one of our summer Family Pig classes!  July 22-24 and Aug 5-7 Martinmas Great Goose Class coming up this fall!  More information to follow. New goose killing video up on our website under Membership. Membership -- a gift that gives all year long! Dozens of Brandon's videos Forum topics now categorized for easy browsing! 60-day free trial available!  Promo code: "60daytrial" To Harvest a Pig Nicely is available FREE of charge on our YouTube channel! Gain membership to our exclusive Facebook Meatsmith Table group and help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Brandon's morning, 2:10 Brining and smoking meat, 2:12 Planting nut trees to feed animals and pigs, 3:10 Planning a new poultry fattening house and a new goose harvest class, 6:56 On Geese, 9:25 Fasting and fasting with fat, 19:25 Our experiences with fasting, Not all backfat is created equal, 45:12 Ways to cure lardo, 51:04 Other ways to incorporate fat into your fasting, 55:08  Benefits of lardo vs. fat destined for rendering, 57:26  Tinting lardo, 59:15 Part 2 Show Notes: Coming soon! Links for Episode 63: Winston Churchill quote (a pig looks you in the eye): https://www.goodreads.com/quotes/214859-always-remember-a-cat-looks-down-on-man-a-dog Eat, Fast, Feast: Heal Your Body While Feeding Your Soul -- A Christian Guide to Fasting by Jay W. Richards:  https://www.amazon.com/Eat-Fast-Feast-Feeding-Christian/dp/006290521X/ Measure for Measure by Shakespeare:  https://en.wikipedia.org/wiki/Measure_for_Measure Latin Vulgate Bible:  https://en.wikipedia.org/wiki/Vulgate Douay Rheims Bible:  https://en.wikipedia.org/wiki/Douay%E2%80%93Rheims_Bible Links for Episode 64: Coming soon!

In this episode, Part 2 of a 2 part series, Lauren and Brandon discuss the benefits and challenges of taking on various farm "side' gigs (pigs, broilers, goat kids, rabbits, beef, sheep, duck eggs, vegetables). They highlight important factors that need to be taken into consideration in deciding which endeavors to invest in: what your locale is, what your land is suited for, and what your customers want and will buy.

In this episode, part one of a two part series, Brandon and Lauren share the complexities of trying to deal with a broken slaughter truck, during the middle of harvest season, while living on an island, with seven kids in tow.   They discuss methods of cooking goose to reach its highest and best expression; making carnitas from previously frozen meat and sausage from cured back fat; and their parental desire to build seasonal family traditions to pass along to their children. Brandon and Lauren also discuss the many ways you can give the gift of Farmstead Meatsmith this Christmas.  There's something for every budget!  

In this episode, part 2 of a 2 part series, Brandon and Lauren discuss: their new geese project; pastrami; and the new free Farmstead Meatsmith content they've posted on YouTube which includes several videos on the artful harvesting of poultry.

In this episode, Brandon and Lauren share the big "new things" in their lives:  a new baby, new geese, and a new tractor!  Learn how Brandon is putting his tractor to use in ways he never anticipated and how having a competent and efficient tool affects your psychology.  Brandon discusses methods of fattening poultry, including the art of gavage; and Lauren shares the numerous benefits of a Farmstead Meatsmith membership. Introduction and Announcements: CHRISTMAS IS COMING! Family Pig Classes -- Fun and educational -- a great gift!  Registration now open for our spring 2021 classes! Membership -- a gift that gives all year long! New videos available on: the home birder; the home eggery; emulsified sausage; the philosophy and mechanics of killing and eating goat kids; pithing ducks; lamb tartar; and comparing curing environments. Forum topics now categorized for easy browsing! 60-day free trial available!  Promo code: "60daytrial" To Harvest a Pig Nicely is available FREE of charge on our YouTube channel! FREE - Murray Carter's Blade Sharpening Fundamentals film now available free of charge on YouTube! Gain membership to our exclusive Facebook Meatsmith Table group and help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: We bought a tractor!, 2:03 Putting it to work in more ways than we anticipated, 7:47 composting (8:04), stacking wood (11:56), making wood chips and debedding (16:15) How a competent and efficient tool affects your psychology, 12:35 Tractor purchase and maintenance considerations -- and how it's different than buying a car, 17:25 Fat content in poultry and the art of gavage, 24:24 Farmstead Meatsmith membership - it offers so much!, 37:35 Part 2 Show Notes Coming soon! Links for Episode 57: Kubota tractors:  https://www.kubotausa.com/ YouTube Kubota videos by Messick's Equipment: https://www.youtube.com/channel/UCSgkoP-WD9poKbBK3nWIKdg  Links for Episode 58: Coming soon!

In this episode, Brandon and Lauren discuss: methods of cooking lean meats - barding, larding and confit; preserving (and tenderizing) a side of beef by hanging it; how it is that beef can be both dry and juicy at the same time;  and how to make a deliciously tender meal from a tough cut of meat. Introduction and Announcements: FREE - Murray Carter's Blade Sharpening Fundamentals film now available free of charge on YouTube! FAMILY PIG CLASSES -- a great Christmas gift!  Registration now open for our January 2021 classes! To Harvest a Pig Nicely is available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: "60daytrial" Membership forum topics now categorized for easy browsing! Gain membership to our exclusive Facebook Meatsmith Table group and help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 2 Show Notes Barding and larding lean meats (and confit), 1:28 The key to not curing beef - hanging, 4:10 How dry-aging tenderizes beef and makes it more juicy, 5:36 Bacon lattice chuck roast, 15:18 Conventional names of the back end of a beef, 23:57 We've discovered Pho!  Another use for our broth..., 32:02 Links for Episode 58: Manual of a Traditional Bacon Curer by Maynard Davies: https://www.amazon.com/Manual-Traditional-Bacon-Maynard-Davies/dp/1906122083

In these episodes, Brandon and Lauren discuss: Murray Carter's Blade Sharpening Fundamentals film (now available free of charge on YouTube; Brandon's refined method of making lower-salt bacon; the human connection to pigs and bacon; and feasting and fasting. Introduction and Announcements: FREE - Murray Carter's Blade Sharpening Fundamentals film now available free of charge on YouTube! FAMILY PIG CLASSES -- a great Christmas gift!  Registration now open for our January 2021 classes! To Harvest a Pig Nicely is available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: "60daytrial" Membership forum topics now categorized for easy browsing! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Murray Carter's Blade Sharpening Fundamentals film on YouTube, 2:32 Brandon's bacon-making refinements, 10:08 The human connection to pigs and bacon, 23:36 Feasting, 27:20 Intermittent fasting, 36:48 Part 2 Show Notes Coming soon! Links for Episode 55: Blade Sharpening Fundamentals by Murray Carter (free): https://www.youtube.com/watch?v=Yk3IcKUtp8U&t=54s Intermittent Fasting for Beginners by Jason Fung: https://www.dietdoctor.com/intermittent-fasting Eat, Fast, Feast by Jay Richards: https://www.amazon.com/Eat-Fast-Feast-Feeding-Christian/dp/006290521X Links for Episode 56: Coming soon!

In this episode, Part 2 of a two-part series, Brandon and Lauren talk about slaughtering goat kids and sheep, what rennett is and what it is used for, and the art of duck gavage.  They also delve into more philosophical topics such as:  humane slaughter vs. natural death, the danger of compassion in the slaughter, and why eating meat is brazen. Introduction and Announcements: To Harvest a Pig Nicely is now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: "60daytrial" New content available on lamb tartare and cabrito Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith.   Part 2 Show Notes  Slaughtering goat kids, 1:14  Scalding and scraping, 6:26 Rennett, 8:33 Kid carcass, 9:45 Slaughtering mauled sheep, 13:32 Humane slaughter vs. natural death, 20:13 The danger of compassion when slaughtering, 21:06 Eating meat is brazen, 24:53 Other spring projects, 27:43 Ducks and gavage, 28:20 Links for Episode 56: Stella Maris Farm (formerly Burton Hill Farm):  https://www.stellamarisfarm.com/

Introduction and Announcements: To Harvest a Pig Nicely is now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: "60daytrial" New content available on lamb tartare and cabrito Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Carnitas, 2:08 Utilizing lard, 7:55 Consuming fat: the triumvirate, 24:59 Keto diet and fasting, 27:27 New films up on our website under "Membership", 36:26 The Curing of Lamb Flesh: Fenalore, 37:05 Salts, 37:42 TarTare, 54:08 Continued in Part 2... Part 2 Show Notes: Coming soon! Links for Episode 55: Cocinando Con Maria Tavares (carnitas cooking): https://www.youtube.com/watch?v=N69I5CIXGkM Maldon Sea Salt:  https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M Fleur de sel:  https://en.wikipedia.org/wiki/Fleur_de_sel Sel gris:  https://en.wikipedia.org/wiki/Sel_gris Mark Bitterman's books on salt:  https://bittermansalt.co/collections/award-winning-books Links for Episode 56: Coming soon!  

This is Part 2 of a two-part series. In this episode, Brandon and Lauren share what has worked well in their homeschooling and parenting efforts. They provide a glimpse into a typical day -- how they balance school, chores, meals, and business. They discuss: how homeschooling and self-sustainability are a natural extension of their lifestyle; the critical roles virtue and self mastery play within the home; and how technology needs to be harnessed to the role of tool - not enslaver. As a final topic, Brandon and Lauren talk about Brandon's new films on lamb tartare and cabrito, now available under "Membership" on the website.   Introduction and Announcements: To Harvest a Pig Nicely is now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: "60daytrial" New content available on lamb tartare and cabrito Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 2 Show Notes: Technology as tool, not enslaver; 1:00 Building good habits, 4:04 self-mastery, 10:25 Chores, 22:17 Our school day, 24:52 Teaching in 20-30 minute segments, 24:52 Outdoor time, 31:41 Self-sustainability and homeschooling as an extension of our lifestyle, 33:47 Farmstead Meatsmith membership, 43:11 new content on lamb tartare and cabrito Buying from farmstands during the Coronavirus, 45:27 Cabrito: eating baby goats, 49:43 Links for Episode 54: Home Education by Charlotte Mason: https://charlottemason.com/our-books/the-original-home-schooling-series/ Aristotle:  https://en.wikipedia.org/wiki/Aristotle Charcuterie and French Pork Cookery by Jane Grigson: https://www.amazon.com/Charcuterie-French-Pork-Cookery-Grigson/dp/1902304888 A Delectable Education podcast: http://www.adelectableeducation.com/ Animaniacs: 50 States: https://www.youtube.com/watch?v=UOjIjeCKbaY Animaniacs:  US Presidents: https://www.youtube.com/watch?v=Vvy0wRLD5s8 Farmstead Meatsmith's To Harvest a Pig Nicely video (formerly known as To Kill a Pig Nicely): https://www.youtube.com/watch?v=vTWNXpr0rU0 Stella Maris Farm (previously known as Burton Hill Farm): https://www.stellamarisfarm.com/